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5 Must-Try Recipes From the Raw Edition eBook

Don't let the name fool you! Our latest Raw Edition of the Vegan Bowls eBook is SO much more than just veggies on a plate!

To help inspire you to bring more plant-based goodness to your bowls, we're bringing you a tasty recipe sneak peek from each chapter in the Raw Edition eBook. Enjoy! 

1. Asian-Inspired Coleslaw


Recipe by @livinlaveganlife

Found in our 'Fresh Salads'chapter of the Raw Edition, this Asian-inspired coleslaw is crunchy, colourful, light and refreshing. Using Asian inspired veg and a peanut dressing that's full of Unami flavour, this salad is made to brighten any barbecue and dinner party!

Dressing Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup peanut butter
  • 1 clove garlic, finely chopped
  • t tbsp tamari or soy sauce
  • 1 tbsp agave
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp sea sale
  • 1/4 tsp chili flakes
Salad Ingredients: (serves 6)
  • 2 cups red cabbage, shredded
  • 2 cups white cabbage, shredded
  • 2 carrots, grated
  • 1 cup broccolini, chopped
  • 1 cup cilantro, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1/4 cup peanuts, chopped
  • 4 green onions
Method:
  1. Add all chopped/grated salad ingredients to a large bowl. 
  2. In a small bowl, add all dressing ingredients and whisk to combine. 
  3. Pour dressing over salad, toss to cover, and chill in fridge until ready to serve! 


2. Blueberry Rice Paper Rolls


Recipe by @plantyourstance

Adding fruit to rice paper rolls? Oh yes! For a fresh summery vibe, give this recipe a go! Also delicious with mangoes or peaches. Find this recipe and more in our 'Rolls & Wraps' chapter of the Raw Edition!

Ingredients: (serves 6)
  • Rice Paper Rolls
  • vermicelli noodles, soaked until soft
  • 1 carrot, thinly sliced
  • fresh mint, as needed
  • blueberries, as needed
  • sweet chilli
  • Tamari or soy sauce

Method: 

  1. Soak vermicelli in warm water until soft.
  2. wet rice paper in cold water
  3. place blueberries in first then fill with noodles, veggies, and herbs.
  4. roll rightly and serve with your favourite salad.
  5. Dip in Tamari sauce and enjoy!

 

3. Creamy Peanut Sauce

Recipe by @thedeliciousplate

At home in our 'Dips & Dressings'chapter of the Raw Edition, this Creamy Peanut Sauce has a slight hint of asian flavours, and is perfect for dipping your favourite rolls and wraps in, or drizzling over grilled veggies. Yum!

Ingredients:
  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh ginger, grated
  • 1-2 cloves garlic, minced

Method: 

  1. Stir all ingredients together in a bowl.
  2. Add water as needed to thin the sauce to your liking.
  3. Start dipping!

 

4. Pink Passion Smoothie Bowl

Recipe by @scarlett_morse


Nothing beats a bright pink smoothie bowl! This recipe is creamy, delicious, and the perfect edition to our 'Quick Bites' chapter of the Raw Edition. 

Ingredients: (serves 2)

  • 2 frozen bananas
  • 3/4 cup frozen raspberries
  • 1/2 cup frozen mangos
  • 1/4 cup unsweetened plant-based milk
  • 2 tbsp pink pitaya powder

Method: 

  1. blend all ingredients in a high-speed blender until silky smooth.
  2. serve in your favourite Coconut Bowl and top with your choice of toppings
  3. we love fresh fruits! 


5. Raw Lemon Slice

Recipe by @healthyluxe

Healthy has never tasted better with this creamy lemon slice. Loaded with nutrients and citrus flavour, this no-guilt recipe has found it's perfect home in our 'No-Bake Sweets & Treats' chapter of the Raw Edition.

Base Ingredients: (makes 8-10 slices)

  • 2 cups desiccated coconuts
  • 1/2 cup almond meal
  • 8 medjool dates
  • 1 tbsp hulled tahini
  • 1/2 tbsp coconut oil
  • 1/4 tsp Himalayan Salt

Filling Ingredients:

  • 1 cup macadamias (soak 2-3 hours)
  • 1/2 cup cashes (soak 2-3 hours)
  • 1/2 cup coconut cream
  • Juice and zest of 1 lemon
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tsp vanilla essence

 Method:

  1. Combine all base ingredients in a blender and blend until smooth.
  2. Press into a greased and lined baking tin
  3. Drain and rinse soaked nuts, combine with filling ingredients, and blend until smooth.
  4. Spoon filling on top of base, place in freezer for 4-5 hours. 
  5. Thaw before serving, and enjoy!

Ready for more tasty treats? Head to veganbowls.com to download the Raw Edition and see all 7 of our amazing monthly eBooks! Happy Cooking! 


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